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  2. Deer hunting: Use venison sausage to make some of the best ...

    www.aol.com/deer-hunting-venison-sausage-best...

    Deer hunting: How to make the best venison stew you've probably ever eaten Chicken and sausage gumbo Ingredients: 2 whole chickens, about 3 1/2-4 pounds each. 2 pounds smoked sausage, sliced. 64 ...

  3. Making venison sausage marks tasty finale to successful deer ...

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    The task at hand: Make 50 pounds of venison sausage — 15 pounds of summer sausage, 10 pounds of snack sticks and 25 pounds of Polish sausage — over the next day and a half. ... The task at ...

  4. 14 Summer Sausage Recipes That Go Beyond Cured Meat Boards - AOL

    www.aol.com/lifestyle/14-summer-sausage-recipes...

    Perfect in pasta, pinwheels and pierogis! For premium support please call: 800-290-4726 more ways to reach us

  5. Summer sausage - Wikipedia

    en.wikipedia.org/wiki/Summer_sausage

    A larger summer sausage. Summer sausage is an American term for a sausage that can be kept without refrigeration until opened. Summer sausage is made of beef, pork, or sometimes venison. [1] Summer sausage is fermented, and can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used.

  6. Venison - Wikipedia

    en.wikipedia.org/wiki/Venison

    Venison originally meant the meat of a game animal but now refers primarily to the meat of deer (or antelope in South Africa). [1] Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific cuts, including roast, sirloin, and ribs.

  7. Smoked meat - Wikipedia

    en.wikipedia.org/wiki/Smoked_meat

    Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. [1] Smoking adds flavor , improves the appearance of meat through the Maillard reaction , and when combined with curing it preserves the meat. [ 2 ]

  8. Rookworst - Wikipedia

    en.wikipedia.org/wiki/Rookworst

    The cookbook De Volmaakte Gelderse Keuken-Meid (1756) gives detailed instructions on how to use oak or beech wood to smoke sausage in the chimney or smoking room. Gelderland, the only province that had ample access to such wood, became most famous for its smoked sausage. Around 1900, almost every farmer smoked his own slaughter in the chimney. [3]

  9. The Amish Cook: Venison vs. beef - AOL

    www.aol.com/news/amish-cook-venison-vs-beef...

    The Amish will often use venison or beef interchangeably in recipes. This week Gloria offers a recipe for Mexican taco soup.

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